Creamy risotto perfumed with fresh herbs, slow-simmered in wine, elevated with briny Gulf shrimp from the waters off the coast of Louisiana, and finished with Louisiana pecan oil is delicious perfection in my food world. And when you learn my simple technique for Shrimp Risotto, your risotto world will open up. Call this story Risotto…

Taming the wild catfish is at the center of this recipe for Catfish Fillets in Satsuma-Lemon Meunière Sauce featuring a glaze of citrus butter with floral notes of white wine and rosemary along with the contrast of toasted Louisiana pecans—a classic combination.
I love the challenge of taking … [Read More...]

When it comes to Southern cooking, collard greens are the soul of the South, and in this recipe for Braised Collards in Hock Stock, I’m getting back to my roots. And with my step-by-step video I've included in this story, you can easily get back to your roots as well.
There's history … [Read More...]

With its rich shrimp flavor and hard-boiled eggs soaking up all the dark juices, this is a Cajun post-Mardi Gras tradition—a Lenten dish called Shrimp and Egg Stew.
Adeline Landry Gary Fontenot is my mother-in-law's nanny (godmother). She grew up in Estherwood, Louisiana and moved to … [Read More...]

A boneless breast of chicken pounded a la scaloppini, seasoned, breaded, and pan-fried in olive oil and butter is a thing of beauty. But when ignited with a splash of intense Marsala wine and infused with garlic and mushrooms, these ingredients come together in a masterful Chicken Marsala that … [Read More...]

Braised on the bone, these English-cut Short Ribs with Coffee Gravy are dripping with the dark, earthy flavors of the Louisiana terroir they come from. The thick, rich, savory gravy with the smell of dark roast coffee has a slight edge of sticky sweetness from the sugarcane molasses that balances … [Read More...]

Coconut-kissed stock infused with the aromatic flavors of curry and a sweet spike of pineapple combine in this bowl of Cajun pork neck bones to build a Pork Curry soup that ramps up the flavor to international levels.
Listen up: I am a sucker for Asian spice. I’ve never been to Asia, but with … [Read More...]

Take briny Gulf shrimp from the coast of Louisiana, dredge them in seasoned flour, and sauté them ever so gently in butter. Got your attention? That's the introduction to my Shrimp and Artichoke Sauté, an easy one-skillet dish that is sure to become one of your favorite Cajun recipes. Add … [Read More...]

With just a tug of your fork, chunks of honey-glazed and wine-braised lamb pull from the bone and descend into a heavenly sauce that will make you rethink everything you thought you knew about this dish.
Until recently, I’d never heard of lamb neck. I’ve cooked turkey necks, pork neckbones, … [Read More...]

Beans and greens mean winter to me. And this hearty soup filled with creamy red beans, bitter mustard greens, and acidic tomatoes can only be elevated with Cajun green onion pork sausage. I love the depth of flavor and spice in this Red Bean, Mustard Green, and Green Onion Sausage Soup. And I love … [Read More...]

When I say I’m cooking brisket, most folks immediately think of a slow-smoked Texas barbecue brisket. And while that iconic dish made famous by our neighbors to the west is a great one and worthy of another posting, that is not at all what I’m talking about. This is a Beer-Braised Stuffed … [Read More...]

Just in time for New Year's Day, these Stuffed Collard Rolls combine all the flavors of the South into one tight little package. Ground pork sautéed down in smoky bacon grease spiked with Cajun spice, infused with rice and black-eyed peas, and all rolled up in a flavorful collard green … [Read More...]

Roasted to perfect pink, the juices of my Coffee-Rubbed Prime Rib mingle with spicy seasonings and savory herbs to produce a heavenly jus. And when bathed over roasted fingerling potatoes, this meat and potatoes combo is the foundation of a most elegant holiday dinner.
Growing up in Bogalusa, … [Read More...]

Lo's Apple Pie comes out of the oven and into its close-up taking on the role of an American classic with all the charm of a deep-dish Southern skillet pie. In actuality, it is closer to a rural French galette in its simple appearance. Whatever the roots, with its rough-edged and rustic outer crust … [Read More...]

I love hand-held savory pies. And I especially crave them when stuffed with spicy crawfish filling and baked golden brown to crispy perfection in a puff pastry crust. These Crawfish Hand Pies are what I call “perfect pies” with a spike of heat, full of flavor, and the elegance of buttery, flaky … [Read More...]

About George Graham

I’ve lived in South Louisiana for all my life. My passion is the rich culinary heritage of Cajun and Creole cooking, and in the pages of Acadiana Table, my mission is to preserve and promote our culture by bringing you the stories and recipes that make it so unique. Read More…